My Spice Drawer

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Fattoush Salad

This is a quick and easy salad that takes full advantage of garden-fresh ingredients. It makes a delicious side or add some of your favourite cheese, toasted pine nuts, chickpeas or white beans to make it a complete meal.

 Juice of half a lemon (or lime) (about 2 tbsp.)
 1/2 small clove garlic, finely minced
 1 tsp Ras el Hanout (approx.)
 1 pita cut into two round discs
 3-4 tbsp extra virgin olive oil (divided)
 3 small tomatoes cut into 3/4" chunks (or use a variety of cherry tomatoes cut in half)
 1 small cucumber (3-4"), peeled and cut into thin slices
 3 tbsp chopped fresh mint
 2 cups fresh arugula roughly chopped
 Sea salt to taste
Combine lemon juice, garlic, 1/4 tsp Ras el Hanout, and a pinch of salt in a small bowl. Set aside while you prepare the remaining ingredients.
Cut pita bread around the perimeter to form two large circles. Brush the inside of each pita with a generous amount of olive oil then sprinkle with a generous amount of Ras el Hanout and a sprinkle of salt. Cut each circle into two pieces and microwave on high for about 1 minute, checking part way through and rotating as needed. Repeat with the other half a pita. (Alternatively bake halves on a cookie sheet at 350F for 10-15 minutes until evenly brown.) Set aside to cool.
Chop tomatoes, cucumbers, arugula and mint. Place in a large bowl and pour in the lemon juice mixture. Break up pita chips into 1" pieces and add to the salad. Drizzle about 3 tbsp olive oil over the salad and toss together until everything is well coated. Add a pinch of sea salt to taste.

Serves 2